Crispy Baked Tofu with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Tofu with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Broccoli and Quinoa

A satisfying bowl featuring crispy baked extra firm tofu paired with tender roasted broccoli, fluffy quinoa, and a sprinkle of crunchy roasted chickpeas. This well-balanced meal offers a delightful harmony of textures and flavors, perfect for a nourishing dinner.

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NUTRITION

459kcal
Protein
34g
Fat
19.7g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

300 grams Extra Firm Tofu

1 cup Broccoli

1/2 cup Cooked Quinoa

1/4 cup Chickpeas

1 teaspoon Olive Oil

Spices (garlic powder, smoked paprika, salt, pepper)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Press the tofu to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a bowl, toss the tofu cubes with a pinch of garlic powder, smoked paprika, salt, and pepper.

  • 4

    Spread the tofu on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway through, until the edges are crispy.

  • 5

    Meanwhile, toss the broccoli florets with a drizzle of olive oil, salt, and pepper, and spread them on another baking sheet. Roast in the oven for about 20 minutes until tender and slightly charred.

  • 6

    If desired, lightly roast the chickpeas: toss them with a little salt, paprika, and a few drops of olive oil, then bake for 15 minutes until crunchy.

  • 7

    Prepare the quinoa according to package instructions if not already cooked.

  • 8

    Assemble the dish by placing a serving of quinoa in a bowl, topped with roasted broccoli, baked tofu, and roasted chickpeas. Serve warm.

Crispy Baked Tofu with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Tofu with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Broccoli and Quinoa

A satisfying bowl featuring crispy baked extra firm tofu paired with tender roasted broccoli, fluffy quinoa, and a sprinkle of crunchy roasted chickpeas. This well-balanced meal offers a delightful harmony of textures and flavors, perfect for a nourishing dinner.

NUTRITION

459kcal
Protein
34g
Fat
19.7g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

300 grams Extra Firm Tofu

1 cup Broccoli

1/2 cup Cooked Quinoa

1/4 cup Chickpeas

1 teaspoon Olive Oil

Spices (garlic powder, smoked paprika, salt, pepper)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Press the tofu to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a bowl, toss the tofu cubes with a pinch of garlic powder, smoked paprika, salt, and pepper.

  • 4

    Spread the tofu on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway through, until the edges are crispy.

  • 5

    Meanwhile, toss the broccoli florets with a drizzle of olive oil, salt, and pepper, and spread them on another baking sheet. Roast in the oven for about 20 minutes until tender and slightly charred.

  • 6

    If desired, lightly roast the chickpeas: toss them with a little salt, paprika, and a few drops of olive oil, then bake for 15 minutes until crunchy.

  • 7

    Prepare the quinoa according to package instructions if not already cooked.

  • 8

    Assemble the dish by placing a serving of quinoa in a bowl, topped with roasted broccoli, baked tofu, and roasted chickpeas. Serve warm.